Cut the Brie - horizontally - so that you end up with two Brie halves. (Imagine a layer cake.) Sprinkle the basil & Parm. mixture on the one half of the Brie (the cheese side-not the outer rind side). Put the two halves together - cheese side facing cheese side.

Taking the thawed pastry, roll it (on a lightly floured surface), into a 15x9 inch rectangle. Cut out 2 circles, one 8 1/2 inches, the other 6 inches. Take the 8 1/2 inch circle & put it on the cookie sheet. place the Brie cheese in the center. Bring the pastry up over the sides of the Brie & secure with a light brushing of water. Now take the 6 inch piece of pastry & put that on top of the Brie, securing it gently around the edges to seal it shut.

Bake for about 25 minutes - but keep an eye out, as some oven cook more quickly than others. You don't want the Brie melting right out of the pastry! The pastry should be a nice golden brown. Cool on a wire cooling rack for about 30 minutes.